If you are anything like me and crave that perfect balance of rich, tender meat with a touch of sweet and smoky glaze, then this Maple-Bourbon Glazed Short Ribs Recipe is going to steal your heart. Imagine beef short ribs slow-cooked to melting perfection and then bathed in a luscious maple and bourbon glaze that sings with hints of spice and tang. This dish is truly the ultimate comfort food that elevates weeknight dinners or special occasions with its incredible depth of flavor and satisfying texture.
Ingredients You’ll Need
Getting the ingredients right really sets the stage for this recipe. Each one brings something essential to the table, from the hearty and flavorful ribs to the sweet and zesty elements that create that signature glaze.
- 4 pounds Beef Short Ribs: Provides rich, succulent meat that benefits from slow cooking to become tender.
- 1 teaspoon Sea Salt: Enhances the natural flavors of the beef without overpowering.
- 1 teaspoon Freshly Ground Black Pepper: Adds warmth and a subtle bite to balance sweetness.
- 2 tablespoons Olive Oil: Ideal for searing the ribs to lock in juices and create a beautiful crust.
- 1 large Yellow Onion: Brings sweetness and depth when caramelized during cooking.
- 4 cloves Garlic: Offers aromatic richness that complements the beef perfectly.
- 2 cups Beef Stock: Keeps the ribs moist and enriches the cooking liquid with beefy goodness.
- 1 cup Bourbon Whiskey: Adds complexity with its smoky, vanilla notes to the glaze.
- 1/2 cup Pure Maple Syrup: Balances the glaze with natural sweetness and a hint of earthiness.
- 1/4 cup Tamari Sauce: Provides umami and saltiness that elevate the overall flavor profile.
- 2 tablespoons Apple Cider Vinegar: Gives a bright, tangy contrast to the sweet syrup.
- 2 tablespoons Whole Grain Mustard: Delivers a zesty kick that cuts through richness.
- 1/2 teaspoon Crushed Red Pepper Flakes (optional): Adds just the right amount of heat for those who love a bit of spice.
How to Make Maple-Bourbon Glazed Short Ribs Recipe
Step 1: Prepare and Season the Ribs
Start by patting your beef short ribs dry with paper towels—this is essential to get a great sear. Sprinkle the sea salt and freshly ground black pepper evenly on all sides. This simple seasoning is the foundation that lets the natural beef flavor shine through with every bite.
Step 2: Sear the Ribs
Heat the olive oil in a large heavy-bottomed pan over medium-high heat. Place the ribs in the pan and sear for about 4-5 minutes on each side until a deep brown crust forms. This step not only locks in juices but also adds an irresistible caramelized flavor that makes the dish unforgettable.
Step 3: Prepare Aromatics and Deglaze
Remove the ribs and set them aside. In the same pan, add the chopped yellow onion and garlic cloves, cooking them gently until they soften and become fragrant. Then, pour in the bourbon whiskey to deglaze the pan, scraping up all those beautiful browned bits—this is flavor gold that will enrich the glaze wonderfully.
Step 4: Create the Glaze
To the pan, add the pure maple syrup, tamari sauce, apple cider vinegar, whole grain mustard, and the optional crushed red pepper flakes. Stir everything together and let the mixture bubble gently to meld the flavors, thickening slightly so that it coats the ribs beautifully.
Step 5: Combine and Slow Cook
Place the ribs back into the pan or transfer everything to a slow cooker or oven-safe pot. Pour in the beef stock until it just covers the ribs. Cover tightly and cook low and slow—about 2 to 2.5 hours in a 325°F oven or on low in a slow cooker. The ribs will become fall-off-the-bone tender and infused with the layers of sweet, tangy, and smoky glaze.
Step 6: Finish and Glaze
Once cooked, remove the ribs and keep them warm. Pour the cooking liquid into a saucepan and simmer it on the stove until it reduces into a thick, sticky glaze. Brush this luscious sauce generously over the ribs just before serving for that stunning final touch everyone will adore.
How to Serve Maple-Bourbon Glazed Short Ribs Recipe
Garnishes
Simple fresh garnishes elevate the dish visually and add brightness. Try a scattering of chopped fresh parsley or thyme leaves to bring a pop of green and a fresh herbal note that contrasts beautifully with the rich meat and glaze.
Side Dishes
These ribs deserve hearty, comforting sides. Creamy mashed potatoes or buttery polenta soak up the luscious glaze perfectly. Roasted root vegetables like carrots and parsnips add natural sweetness and texture, making every bite feel like a warm hug.
Creative Ways to Present
For a wow-factor presentation, serve the ribs on a rustic wooden board with small bowls of extra glaze and mustard on the side. Or layer the ribs over a bed of sautéed greens for a vibrant color and earthy complement. Sharing this dish family-style invites everyone to dive into comforting goodness together.
Make Ahead and Storage
Storing Leftovers
Allow leftover ribs to cool completely, then store them in an airtight container in the fridge. They will keep well for up to 3 days. The flavors actually deepen overnight, making the next meal just as enjoyable.
Freezing
If you want to keep these ribs longer, freezing is a great option. Wrap individual portions tightly in foil and place them in a freezer-safe bag or container. They can be frozen for up to 3 months without losing quality.
Reheating
Reheat gently in a low oven or covered in a skillet with a splash of beef stock to maintain moisture. Avoid microwaving if you can, to keep the meat tender and avoid drying out the glaze. This way, your Maple-Bourbon Glazed Short Ribs Recipe stays just as delicious as the day you made it.
FAQs
Can I use a different cut of beef for this recipe?
While short ribs are ideal for their rich marbling and tenderness after slow cooking, you could experiment with chuck roast or brisket. Keep in mind that cooking times might vary, and texture will differ slightly.
Is the bourbon flavor very strong?
The bourbon in the glaze adds a subtle smoky sweetness without overpowering the dish. Most of the alcohol cooks off during the long cooking process, leaving behind those complex vanilla and caramel notes.
Can this recipe be made in a slow cooker?
Absolutely! After searing the ribs, transfer all ingredients to a slow cooker and cook on low for about 6-8 hours or until the meat is tender. This makes it super convenient for busy days.
Is the maple syrup necessary?
Maple syrup is key to the distinctive sweet balance in this glaze. If you don’t have it, you could substitute with honey or brown sugar, but the depth of flavor won’t be quite the same.
How do I get the glaze to the right consistency?
After cooking, reduce the sauce on the stovetop until it thickens and coats the back of a spoon. This concentration step is what makes the glaze sticky and luscious, perfect for brushing onto the meat.
Final Thoughts
This Maple-Bourbon Glazed Short Ribs Recipe is one of those dishes that truly feels like a warm embrace on a plate. Its perfect harmony of sweet, smoky, and savory makes it endlessly satisfying and memorable. I can’t recommend it enough as your next comfort food adventure—you’ll be amazed at how simple ingredients transform into such incredible flavor. Give it a try and prepare to impress everyone lucky enough to share your table!
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Maple-Bourbon Glazed Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings (4 ribs per serving)
- Category: Main Course
- Method: Braising
- Cuisine: American
Description
These Maple-Bourbon Glazed Short Ribs are the ultimate comfort food, combining tender, slow-cooked beef enhanced by a rich and flavorful maple-bourbon glaze. Perfectly seared and braised for hours, these ribs develop a deep, complex flavor profile with notes of sweet maple, smoky bourbon, and tangy mustard, delivering a hearty and indulgent meal ideal for gatherings or cozy dinners.
Ingredients
Meat
- 4 pounds Beef Short Ribs
Seasonings
- 1 teaspoon Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Crushed Red Pepper Flakes (optional)
Searing & Braising
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, sliced
- 4 cloves Garlic, minced
- 2 cups Beef Stock
- 1 cup Bourbon Whiskey
Glaze
- 1/2 cup Pure Maple Syrup
- 1/4 cup Tamari Sauce
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Whole Grain Mustard
Instructions
- Prepare the ribs: Pat the beef short ribs dry with paper towels. Season all sides generously with sea salt and freshly ground black pepper to enhance the natural flavors of the meat.
- Sear the ribs: Heat olive oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
- Sauté aromatics: In the same pot, add sliced yellow onion and minced garlic. Cook until softened and fragrant, approximately 5 minutes.
- Deglaze and add liquids: Pour in bourbon whiskey to deglaze the pot, scraping up all browned bits from the bottom for maximum flavor. Allow the bourbon to reduce slightly, then add beef stock, maple syrup, tamari sauce, apple cider vinegar, whole grain mustard, and optional crushed red pepper flakes. Stir to combine.
- Braise the ribs: Return the seared short ribs to the pot, submerging them in the liquid mixture. Cover the pot with a lid and transfer to a preheated oven at 325°F (163°C). Braise for approximately 2.5 hours or until the meat is tender and almost falling off the bone.
- Finish the glaze: Once ribs are tender, remove them from the pot and place on a serving dish. Transfer the cooking liquid to a saucepan and simmer over medium heat until it reduces to a thick glaze consistency, about 10-15 minutes. Pour the glaze over the ribs.
- Serve and enjoy: Garnish with fresh herbs if desired and serve the ribs warm alongside your favorite sides for an indulgent comfort meal.
Notes
- For extra flavor complexity, consider marinating the ribs overnight in the bourbon and maple syrup mixture before searing.
- If you do not have tamari sauce, soy sauce can be used as a substitute, but tamari adds a gluten-free option.
- Adjust the crushed red pepper flakes to your preferred heat level or omit for a milder dish.
- Leftover ribs and glaze make excellent sandwiches or can be reheated gently on the stovetop.
